Grease and flour two round 8" pans.Whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and mix on medium speed for a couple of minutes. Carefully add in boiling water and mix thoroughly.

Pour into prepared pans, tap lightly on the counter to release any air, and bake at 350 for about 25-30 minutes, or until a toothpick tests clean.

Cream butter in a mixer for a few minutes. Turn off the mixer. Sift powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Using a cold bowl and mixer spoons, whip until soft peaks form.